Chicken and Asian slaw wholegrain roll
4 serves
10 m
5 m
Ingredients
- Spray olive oil
- 400 g lean chicken breasts, halved horizontally
- 4 spring onions, finely sliced
- ¼ purple cabbage, trimmed, shredded
- 2 carrots, peeled and grated
- 1 large capsicum, seeded and finely diced
- 3 tablespoons coriander, chopped
- 3 tablespoons mint, chopped
- 2 tablespoons sweet chilli sauce
- 4 wholegrain rolls
Method
Step 1
Heat a large pan or non-stick frying pan over medium-high heat and spray with olive oil. Cook chicken 5-6 minutes each side, or until golden and just cooked through. Set aside.
Step 2
Meanwhile, to prepare Asian slaw combine the spring onion, red cabbage, carrots, capsicum, coriander and mint in a large bowl. Add sweet chilli sauce to the Asian slaw and toss to combine.
Step 3
Place a chicken breast on each roll base and top with Asian slaw and roll lid to serve.
